Mildly spiced chicken curry

This is a simple and quick recipe for a north Indian style chicken curry.

You need

  • 500 gm Chicken – cut into curry sized pcs. I use chicken on the bone, but you can use what you like. (If you are using lesser or more quantity of chicken, adjust the spices accordingly.
  • I have added the hindi names of the ingredients in italics too
  • Marination of the chicken (1 to 2 hours works well
    • 1/2 cup thick curd/dahi/yogurt
    • 1/4 teaspoon turmeric powder/haldi
    • 1 teaspoon red chilli powder/or per taste/laal mirch
    • 1 teaspoon ginger – garlic paste (you can use finely chopped or minced fresh ginger and garlic too) adrak-lehsun
    • Salt to taste/ namak
    • 1/2 teaspoon of oil (if you can use mustard oil, great. If not usual cooking oil will also work)
  • Mix everything well, it should be a thick paste. Now add this to washed chicken, mix to coat the pcs well. Cover and refrigerate for marination. If you are planning a quick marination, you can consider leaving it out too, but check to see how best this would work, in your ambient temperature.
  • Other ingredients for curry
    • Finely chopped onions/pyaz, slice them lengthwise – 2 large onions
    • Finely diced tomato/tomato puree/paste/tamatar – 1-2 teaspoons
    • Whole coriander seeds/dhania sabut – 1 teaspoon
    • Whole cumin seeds/jeera sabut – 1/2 teaspoon
    • Dried bay leaf /tezpata– 1
    • Green cardamom/choti¬†elaichi – 2
    • Black cardamom/badi elaichi – 1
    • Cloves/laung – 2 to 3
    • Oil – 2-3 tablespoons
    • Salt to taste
    • Dry powdered spices – coriander, cumin, garam masala
    • Freshly chopped coriander for garnish
  • Take a wok, heat 1 tablespoon of oil/enough to lightly fry the onions.
  • Add the cumin, coriander seeds, green and black cardamom, cloves, bay leaf (careful, all these are splutter-worthy)
  • Now add the onions and cook on medium heat until translucent. If you want your curry to be nice and brown, cook them a little more until just brown. But onions burn in a second, so watch it like a hawk. You don’t want them to burn, then they are no good for your curry
  • When the onions are done, add in the dry spices. About 1 tablespoon of cumin and coriander powder, and a pinch of turmeric powder. Cook well until oil separates from the sides.
  • Now toss in chopped tomatoes. At this point, you can add in some fresh green chilies if you like it hot. Else just leave it out.
  • Cook on medium heat until tomatoes are soft and everything is blended and cooked well. It will still be chunky but should be combined well. Will need about 7-10 min.
  • Now, add the marinated chicken pcs into this wok, keeping the heat on high. Toss in whatever is left of the marinade too.
  • The chicken pcs will cook slightly, when tossed. keeping the heat high make sure they get slightly seared (sort of). After 3-4 minutes, you can turn the heat to medium, mix everything well, add salt, 1/2 teaspoon garam masala (optional) and cook.
  • Give it about 10-15 minutes to cook the chicken well.
  • Taste and adjust seasoning. It should be stronger than you finally want it because we have not added the water for the curry yet. That will dilute the spices a bit.
  • Add in 1-2 cups water, or as desired. Give it a boil on medium heat.
  • Garnish with chopped coriander.
  • P.S if you want to use a chicken curry masala/spice blend, replace the dry spices with that. I still recommend you marinade the chicken as suggested, and simply omit the dry spices from the curry. Use the whole spices (coriander/cumin/cardamom/bay leaves) they give a very nice flavour to the curry.
  • Enjoy with rice, or roti/paratha/naan

Grilled Chicken Burger

grilled-chicken-burger

Zero oil and 100% taste. I marinated a piece of chicken boneless chicken in basil pesto (also homemade with hardly any oil). Grilled it in a pan, and voila – a juicy chicken burger was waiting for me. Tossed a quick fresh tomato, lettuce and olive salad with a lime vinaigrette dressing.

I was pretty stuffed after this burger.

Chicken Tikka (No Oil)

Another of my latest – Zero Oil Cooking – feature. Specially for meats like chicken, and fish I find its pretty easy to cook without the oil. I feel happy cutting back a few calories whenever I can. I used a marinade for the chicken cubes and left them in for about 2 hours. Then its a matter

Chicken Tikka of which vegetables you like – I have yellow and red peppers and some onions, seasoned and grilled on a pan for a few minutes to soften up. Added skewers to the chicken and grilled them, makes them easy to handle and eat, and served with some lime wedges and a green mint coriander chutney. Dinner is a breeze

Oven Roasted Chicken With Pesto

Pesto Grilled Chicken

Pesto Grilled Chicken

I usually always want something yummy without working hard ūüôā Sounds familiar- just one look at this chicken and you know you want it.

All you need is fresh Basil Pesto (can be store bought or homemade), Chicken with skin on, and an oven. I added a side of garlic sauted mushrooms.

To prepare the pesto, I used a bunch of basil leaves, walnuts (or you could use pinenuts), olive oil, salt, pepper, lime. Give it a good whizz. And you are ready.

Marinate the chicken with this and leave for at least 30 minutes. You can leave it overnight too if you need to. Make sure you squeeze the pesto under the skin and make rough gashes in the chicken and smear the pesto.

Now in a pre-heated oven, place the chicken in a metal tray (some how I feel the results are fantastic with metal) and leave it in there for 20 mi @ 170 degrees Celsius. Turn over skin side up and repeat for 15-20 minutes, or until juices run clear. Thats it.

For the mushrooms I simple sauteed sliced mushrooms in with some garlic, salt and pepper and cooked till the water evaporates.

 

Shepherd’s Pie

 

Shepherd's Pie

Shepherd’s Pie

This is one of my favourite comfort foods. I usually choose between chicken or lamb mince.

Its pretty simple and you can (like many other foods) tweak it to your taste. Its a layered pie – the bottom layer is cooked mince, topped with mashed potatoes and baked all the way through.

Cook the mince with onions, herbs, Worcestershire sauce, vinegar, ketchup, mustard, salt and whatever else you like. I feel parsley really brings the flavours out, i always end up using it. You can also add finely chopped carrots, some peas, celery, if you like to the mince while cooking.

Once done. get started on the mashed potatoes. Boil and mash them. I add milk, mustard, salt, pepper. You can add butter, cheese and even cream to make it as rich as you like.

That’s it. Assemble the pie and put it in the oven at about 180c for 30-40 minutes till you have a nice browned top.

Shephers Pie_1